BEEF TOMATO SOUP
This simple, satisfying, hearty Beef Tomato Soup will be a repeat visitor to your dining table when the temperatures drop and appetites grow.
SERVINGS: 4 servings
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (10.75-ounce) cans condensed cream of tomato soup
- 1 (15-ounces) can diced tomatoes undrained
- 32 ounces beef broth
- 4 cups water
- 2 cups uncooked pasta
Heat the vegetable oil (2 tablespoons) in a large pot over medium-high heat. Add the onions (1), green bell pepper (1), and garlic (2 cloves) and saute until the onion mixture begins to soften about 5-6 minutes.
Add the ground beef (1 pound), crumbling with a wooden spoon, cook until there is no longer any pink. Drain off excess fat.
Add the chili powder (2 teaspoons), oregano (2 teaspoons), salt (1 teaspoon), and pepper (1/2 teaspoon) and cook over medium heat for 1-2 minutes.
Add condensed cream of tomato soup (2 (10.75-ounce) cans), diced tomatoes with their juice (1 (15-ounces) can), beef broth (32 ounces), and water (4 cups).
Bring to a boil, add pasta (2 cups). Reduce heat and cover and simmer until the pasta is just al dente. Adjust seasoning and serve.
NUTRITIONServing: 1/4 of the recipe Calories: 829kcal | Carbohydrates: 79g | Protein: 36g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 80.5mg | Sodium: 2643mg | Potassium: 815mg | Fiber: 8.5g | Sugar: 9.5g | Vitamin A: 425IU | Vitamin C: 26.4mg | Calcium: 88mg | Iron: 4.2mg